Heat vegetable oil in a skillet. Finely chop the onion and sauté over medium heat until golden brown, softened, and fragrant.
Add the cabbage:
Add the chopped cabbage to the onion. If the cabbage is tough, cover and simmer briefly. Season with salt, pepper, and sugar (optional) to balance the acidity of the cabbage. Cook for 5–10 minutes, stirring occasionally.
Prepare the eggs:
Whisk the eggs in a bowl. Season with a pinch of salt, pepper, and paprika (optional). In a separate pan, heat the butter and add the eggs. Cook over low heat, stirring occasionally, until the eggs are set but still moist. The eggs should not be overcooked.
Combine the ingredients:
Once the mixture is soft and well seasoned, add the eggs. Gently mix all the ingredients in the pan. Season with salt and pepper (optional).
Serving suggestion: Serve warm, garnished with fresh herbs such as dill or parsley. It pairs perfectly with meat or as a standalone dish.
Serving and storage tips:
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